Zobrazeno 1 - 10
of 44
pro vyhledávání: '"Agnieszka Drożdżyńska"'
Publikováno v:
Applied Sciences, Vol 14, Iss 15, p 6756 (2024)
The health properties of garlic (Allium sativum L.) are attributed to thiosulfinates, flavonoids, phenols, and bioactive polysaccharides. These compounds, however, can degrade during processing methods. As hot air-drying is a commonly used preservati
Externí odkaz:
https://doaj.org/article/c068cda3a86d4b5993afb561a809da65
Autor:
Natália Čmiková, Przemysław Łukasz Kowalczewski, Dominik Kmiecik, Aneta Tomczak, Agnieszka Drożdżyńska, Mariusz Ślachciński, Jakub Królak, Miroslava Kačániová
Publikováno v:
Foods, Vol 13, Iss 13, p 2160 (2024)
Microalgae are exceptional organisms from a nutritional perspective, boasting an array of bioactive compounds that have long justified their incorporation into human diets. In this study, we explored the potential of five microalgae species: Nannochl
Externí odkaz:
https://doaj.org/article/166a90b5bef74aa48b0ffd4d6fcd462f
Autor:
Zuzanna Sawinska, Dominika Radzikowska-Kujawska, Przemysław Łukasz Kowalczewski, Monika Grzanka, Łukasz Sobiech, Grzegorz Skrzypczak, Agnieszka Drożdżyńska, Mariusz Ślachciński, Stanisław Świtek
Publikováno v:
Applied Sciences, Vol 14, Iss 6, p 2386 (2024)
Agriculture is faced with the need to reduce mineral fertilizers in order to reduce costs but also to meet political goals. Resilience-enhancing climate change, especially in the face of increasingly frequent and prolonged droughts, has become anothe
Externí odkaz:
https://doaj.org/article/af5b36a71e74494798660d98a7d50e54
Autor:
Dominika Radzikowska-Kujawska, Zuzanna Sawinska, Monika Grzanka, Przemysław Łukasz Kowalczewski, Łukasz Sobiech, Stanisław Świtek, Grzegorz Skrzypczak, Agnieszka Drożdżyńska, Mariusz Ślachciński, Marcin Nowicki
Publikováno v:
PLoS ONE, Vol 18, Iss 1, p e0280037 (2023)
To counterbalance the growing human population and its increasing demands from the ecosystem, and the impacts on it, new strategies are needed. Use of organic fertilizers boosted the agricultural production, but further increased the ecological burde
Externí odkaz:
https://doaj.org/article/f32f2d9ce00544bbaae6951b2cf09197
Autor:
Justyna Staninska-Pięta, Jakub Czarny, Łukasz Wolko, Paweł Cyplik, Agnieszka Drożdżyńska, Martyna Przybylak, Katarzyna Ratajczak, Agnieszka Piotrowska-Cyplik
Publikováno v:
Foods, Vol 12, Iss 16, p 3079 (2023)
Plant-based traditional fermented products are attracting a lot of interest in global markets. An example of them is beetroot leaven, which is valued for its high bioactive compound content. The variety of production recipes and the spontaneous natur
Externí odkaz:
https://doaj.org/article/1e51651298514613a04a6145a4100725
Publikováno v:
Applied Sciences, Vol 13, Iss 12, p 7003 (2023)
Microbial production of 1,3-propanediol (1,3-PD) has attracted the interest of scientists for decades. Its product offers an environmentally friendly and sustainable alternative to fossil-based raw materials for chemical synthesis. Citrobacter freund
Externí odkaz:
https://doaj.org/article/67baa8be5cae49048fcec5e62ebd177b
Autor:
Agnieszka Drożdżyńska, Jolanta Wawrzyniak, Piotr Kubiak, Martyna Przybylak, Wojciech Białas, Katarzyna Czaczyk
Publikováno v:
Sensors, Vol 23, Iss 3, p 1266 (2023)
1,3-propanediol (1,3-PD) has a wide range of industrial applications. The most studied natural producers capable of fermenting glycerol to 1,3-PD belong to the genera Klebsiella, Citrobacter, and Clostridium. In this study, the optimization of medium
Externí odkaz:
https://doaj.org/article/ef2fae6f2c3b45edba1456bd55d78e08
Autor:
Anna Lehmann, Kacper Nijakowski, Agnieszka Drożdżyńska, Martyna Przybylak, Patryk Woś, Anna Surdacka
Publikováno v:
Materials, Vol 15, Iss 24, p 8976 (2022)
The study focuses on the problem of lowering the pH around a composite filling concerning the polymerization modes and methacrylic acid release, which may affect not only the oral health but also the whole organism. A total of 90 specimens (30 of eac
Externí odkaz:
https://doaj.org/article/dc2b5f46a23c43e0912f34227af00335
Autor:
Agata Osoś, Patrycja Jankowska, Agnieszka Drożdżyńska, Maria Barbara Różańska, Róża Biegańska-Marecik, Hanna Maria Baranowska, Millena Ruszkowska, Miroslava Kačániová, Agnieszka Tomkowiak, Marek Kieliszek, Przemysław Łukasz Kowalczewski
Publikováno v:
Foods, Vol 11, Iss 16, p 2456 (2022)
In this study, kiwiberry lyophilizate (KBL) was incorporated into pasta at different levels (5%, 10%, and 15% w/w). Kiwiberry fruits’ characteristics (ascorbic acid, carotenoids, phenolic compounds, and antioxidant activity determination) as well a
Externí odkaz:
https://doaj.org/article/5f3240bd4dbf4843813b3126985f2f41
Publikováno v:
Foods, Vol 10, Iss 1, p 44 (2020)
Chokeberry fruit exhibits a high level of pro-health potential, associated with a significant amount of polyphenol content and antioxidant activity. The fruit is easily perishable and therefore needs to be processed in short order to ensure its avail
Externí odkaz:
https://doaj.org/article/ef139665970a4d44a114135d17c94d89